RUM-GLAZED SPICE COCKTAIL COOKIES
Spices add a distinctive flavor to these rum-glazed cookies made using Betty Crocker® sugar cookie mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 66
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie ingredients until soft dough forms.
- On floured surface, roll dough 1/8 inch thick. Cut with 2- to 2 1/2-inch round cookie cutter. Reroll and cut remaining dough. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
- In small bowl, stir 2 tablespoons of the milk, the rum and powdered sugar until smooth. Add additional milk 1 teaspoon at a time to desired consistency. Drizzle over cookies. Let stand until glaze is almost set; sprinkle with coarse sugar.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 8 g, TransFat 0 g
FRUITCAKE COOKIES WITH RUM GLAZE
Like fruitcake-only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. -Sheila Joan Suhan, Scottdale, PA
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 4 dozen.
Number Of Ingredients 19
Steps:
- Place first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost absorbed, 12-15 minutes. Cool completely. Stir in pecans, ginger and orange peel., Preheat oven to 350°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in fruit mixture., Place remaining 1/2 cup sugar in a shallow bowl. Shape 2 tablespoons of dough into balls; toss in sugar to coat lightly. Place 2 in. apart on parchment-lined baking sheets., Bake until golden brown and just set, 11-13 minutes. Remove from pans to wire racks; cool completely., Mix glaze ingredients. Drizzle over cookies.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 92mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
SOFT GINGERBREAD TILES WITH RUM BUTTER GLAZE
We use round cookie stamps for the imprint before cutting these cookies out with a round cutter. Once the glaze is applied, they really do look like antique tiles.
Provided by Yotam Ottolenghi
Categories Christmas Cookies Bake Ginger Molasses Spice Cinnamon Clove Rum Dessert
Yield Makes 12-14 (depending on the size of stamp and cutter)
Number Of Ingredients 18
Steps:
- Place the butter, sugar and molasses in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until smooth and incorporated. Add the egg yolk and continue to beat until fully combined.
- Sift the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, salt and pepper into a bowl. Turn the speed of the mixer to low, and add the dry ingredients to the butter and molasses. Once the mix comes together, tip the dough onto a lightly floured work surface and knead gently. Roll out the dough so that it is about 1/4 inch/ 0.5 cm thick. If the dough is very soft, you will need to chill it.
- Preheat the oven to 375°F/190°C. Line two baking sheets with parchment paper and set aside.
- Dip the cookie stamps in a small bowl of flour, shake off any excess and then press them firmly into the dough, one at a time, to create a deep imprint. How far you need to press to get an imprint will depend on your stamp; the patterns on some are more deeply cut than others. Bear in mind that the cookies rise a little when cooked, so any soft imprints will disappear. Using a round cookie cutter that is slightly larger than the pattern, cut out the pieces of imprinted gingerbread. Transfer the cookies to the lined baking sheets, spaced about 3/4 inch/2 cm apart. Reroll the dough and continue to stamp and cut cookies until all the dough is used up.
- Bake for 9-10 minutes, rotating the sheets halfway through, until firm to the touch. They will continue to firm up as they cool, so don't be tempted to bake them for any longer.
- To make the rum butter glaze while the gingerbreads are in the oven, as the glaze needs to be brushed onto the cookies while they are still warm, sift the confectioners' sugar and cinnamon into a small bowl. Add the melted butter, rum (or lemon juice) and water and mix with a spoon until smooth. The glaze will thicken slightly if it sits around, so stir through a little more warm water if you need to-it should be the consistency of runny honey.
- Remove the cookies from the oven, leave them to cool for 5 minutes, then brush or dab the glaze all over with a pastry brush. Transfer to a wire rack to cool completely.
- Make-Ahead
- Once the dough is made, it can be covered in plastic wrap and kept in the fridge for up to 2 days before baking.
- Storage
- These will keep for up to 5 days in an airtight container. The glaze will discolor and crack a little, but this will not affect how they taste.
GLAZED RUM COOKIES
This cookie is absolutely delicious! Everyone will ask for the recipe.
Provided by Carole McCully
Categories Drop Cookies
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat the butter or margarine in a large mixing bowl at medium speed until very creamy. Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
- Combine the flour, nuts and salt add to the butter mixture and beat until just blended. Stir in the rum extract. Shape cookies into 1inch balls and place on ungreased cookie sheets. Flatten cookies down.
- Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes. When cool spread with Rum Glaze.
- To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract. Stir until smooth.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 14.9 g, Cholesterol 20.4 mg, Fat 11 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 79.3 mg, Sugar 6.3 g
GLAZED RUM COOKIES
This cookie is absolutely delicious! Everyone will ask for the recipe.
Provided by Carole McCully
Categories Drop Cookies
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat the butter or margarine in a large mixing bowl at medium speed until very creamy. Gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy.
- Combine the flour, nuts and salt add to the butter mixture and beat until just blended. Stir in the rum extract. Shape cookies into 1inch balls and place on ungreased cookie sheets. Flatten cookies down.
- Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes. When cool spread with Rum Glaze.
- To Make Rum Glaze: Combine the 3/4 cup confectioners' sugar, milk and 1/8 teaspoon rum extract. Stir until smooth.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 14.9 g, Cholesterol 20.4 mg, Fat 11 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 79.3 mg, Sugar 6.3 g
MOLASSES SPICE COOKIES WITH DARK RUM GLAZE
From the America's Test Kitchen cookbook, same folks as cooks illustrated. They point out that if you dip your hands in water when rolling the dough into balls, it helps keep it from sticking to your hands. Also helps the sugar stick to the dough. Time does not include time to cool.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Adjust an oven rack to the middle position. Heat oven to 375. Spread 1/2 cup sugar in a shallow dish for coating. Set aside. Whisk the flour, baking soda, spices, pepper and salt together in a large bowl. Set aside.
- Beat butter, brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy, 3-6 inutes. Beat in egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the side of the bowl and bveater as needed.
- Reduce mixer speed to low. Slowly mix in the flour mixture until combined, about 30 seconds. (Dough will be soft.) Give the dough a final stir with a rubhger spatula to make sure it is combinewd.
- Using wet hands, roll 2 T. dough at a time into balls, then roll in the sugar to coat. Lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake, one sheet at a tim, until edges set and tops are cracked but centers are still soft and underdone. (Peek thru cracks to check centers.) It's about 10-12 minutes. Rotate the baking sheet halfway thru baking.
- Let cookies cool on sheet for 10 minutes. You can serve them at this point or transfer to a wire rack, cooling completely before putting on the rum glaze.
- To make glaze, just mix the confectioners sugar and rum together until smooth. Drizzle it over the cooled cookies. Let set for 10-15 minutes before serving.
- NOTE: if you want to make these w/o the rum glaze, you could also use a variation that has orange essence in it. Just add 1 t. grated orange zest to the dough when you add the molasses. Process 2/3 cup sugar with 2 t. grated orange zest in a food processor until fragrance, about 10 seconds. Use that for rolling instead of the plain white sugar.
SPICED EGGNOG RUM COOKIES
One year, when I had a lot of eggnog on hand, I created a new holiday cookie recipe. The flavor is subtle, but somehow it transforms regular sugar cookies into something special for the holidays. -Mark Banick, Turner, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, 1/3 cup eggnog and 1 teaspoon extract. In another bowl, whisk flour, baking powder, cinnamon, nutmeg, salt, ginger and allspice; gradually beat into creamed mixture., Divide dough in half and shape each portion into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/4-in. star-shaped cookie cutter. Place stars 1 in. apart on parchment-lined baking sheets., Bake until edges begin to brown, 8-10 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. For glaze, mix confectioners' sugar, remaining 3/4 teaspoon extract and enough remaining eggnog to achieve a drizzling consistency; drizzle over cookies. Decorate as desired.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG GLAZED SPRITZ COOKIES
A nice crisp cookie with a rum nutmeg glaze. This is from Land O Lakes holiday recipe collection with some modifications.
Provided by gmadvm
Categories Dessert
Time 51m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter, sugar, egg, vanilla and rum extract in large bowl. Beat at medium speed, scraping often until creamy. Reduce speed to low, add flour and nutmeg. Beat until well mixed.
- Fill cookie press. Press dough 1 inch apart on to ungreased cookie sheets. Bake at 375 for 6-10 minutes or until edges are lightly browned.
- Stir together the glaze ingredients. Add additional rum or rum extract/hot water to desired glazing consistency. You can microwave the glaze for a few seconds to make the glaze more fluidy. While still warm, brush the tops of cookies with glaze. Sprinkle with candies if desired.
Nutrition Facts : Calories 88.3, Fat 5, SaturatedFat 3.1, Cholesterol 17.1, Sodium 35.7, Carbohydrate 9.8, Fiber 0.2, Sugar 5.3, Protein 0.8
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